Cream the sugar and shortening together in a large bowl.Beat the eggs and add to the creamed mixture along with the milk, salt, and optional lemon extract.Add the yeast and let stand for 5 minutes.Add the flour and beat in.Knead for a few minutes. The dough will be slightly sticky.Cover and let rise for 1 hour.Punch down dough.Grease cookie sheets and divide the dough into 36 equal pieces.Roll into balls and put on baking pans at least 2 inches apart.Let rise 15 minutes.Preheat the oven to 450 degrees Fahrenheit. Make an indention in the dough. Make it wide and deep.Put about a 1/2 teaspoon preserves in each kolache.Bake for 10-15 minutes or until the kolaches start to turn a golden brown.

Cool on a wire rack.

Use whatever type of preserve you want. In the picture I have used gingered pear jam. This works best to make by hand. Using a stand mixture will cause you to need more flour and the dough will be way too sticky.